Banana Banana
From Sonia El-Nawal, Pastry Chef, Theo - New York City
Adapted by StarChefs

Yield: 6 servings

Pastry Cream:
  • 2 cups milk
  • 5 ounces sugar
  • 8 egg yolks
  • 1 1/2 ounces corn starch
  • 1 vanilla bean, scraped
  • 1/4 cup unsalted butter
  • 1 banana, peeled

In a saucepan, heat the milk, vanilla bean and banana over low heat. In a bowl, mix yolks, sugar, and cornstarch. Temper in the milk and put mixture back in the pot. Cook until thick, take off the heat, and mix in the soft butter. Strain. Transfer to a container and set aside.

Phyllo Sheets:
  • Phyllo – 12 Sheets
  • Butter – 1/2 cup melted
  • Powdered sugar – 1/2 cup

Lay phyllo dough on a buttered sheet tray. Brush with butter, sprinkle with powdered sugar, cover with another sheet of phyllo, brush with butter, sprinkle again with powdered sugar. Bake at 350, until golden.

Chocolate Wafers:

  • 4 ounces milk chocolate, melted
  • Drop a 1/2 teaspoon of chocolate on a sheet tray with oiled foil. With your finger, spread the chocolate into a small circle. Refrigerate for an hour and then peel off and put in a container.
  • Walnut Brittle:
  • 1 cup walnuts, toasted
  • 1/2 cup water
  • 1/2 cup sugar

Place toasted nuts on a sheet tray, bring the water and sugar to a boil and caramelized, pour onto the nuts, let cool. Break up the pieces, place in a food grinder, and grind until crumbly.

For assembly, mix 2 cups of pastry cream with 3 bananas, diced, until it is well mixed. In a cup or Ramekin, sprinkle brittle first, then a piece of phyllo, spoon in banana mix then a layer of chocolate wafer, a layer of phyllo and then more banana filling. Flatten the top, garnish with sautéed bananas.